Put forward the catering service by creating a personalized relation to the clients (quality of the welcome and the service in the restaurant)
Organize and coordinate your team members by giving them seasonal goals as well as supervise their attitude and working behaviour basing on Club Med standards
Participate in optimizing your service budgets by handling the expenses and improving the profitability so your service will be able to become a profit source
...
Put forward the catering service by creating a personalized relation to the clients (quality of the welcome and the service in the restaurant)
Organize and coordinate your team members by giving them seasonal goals as well as supervise their attitude and working behaviour basing on Club Med standards
Participate in optimizing your service budgets by handling the expenses and improving the profitability so your service will be able to become a profit source
...
